Celebrate the end of eggplant season with this tasty griddled eggplant dish, topped with a Koroneiki EVOO tahini dressing.
Serves 2 - 4
Ingredients
2-3 eggplants
Waiheke Blend EVOO for brushing onto eggplants
sea salt
freshly ground black pepper
3 T tahini
1 T Koroneiki EVOO, plus extra for drizzling
1-2 T icy cold water
½ lemon, juice only
100g feta
100g pomegranate seeds
handful of flatleaf parsley
Directions
Preheat the oven to 180°C.
Cut the eggplants into discs 1cm thick. Brush EVOO onto a large baking tray and place the discs onto it in one layer. Brush the exposed surface tops of the eggplants with more EVOO. Season generously with salt and pepper and roast in the middle of the oven for 10-15 minutes.
Meanwhile make your Koroneiki tahini dressing by whisking the measures of tahini and Koroneiki EVOO together with salt and pepper, then slowly pour in the icy water while whisking. Squeeze in the lemon juice and continue whisking, at this point it might split, but keep whisking until it comes together and becomes paler in colour.
Heat up a gridle pan and brush with EVOO. Remove the eggplant from the oven and griddle fry the discs in batches, for 30-60 seconds on each side, to create charred lines. Alternatively grill the eggplants in the oven, on both sides, to create a golden brown effect.
Serve the eggplants on a large plate or platter, with drizzling’s of Koroneiki tahini dressing, crumble feta over the top and sprinkle on your pomegranate and flatleaf. Season with freshly ground black pepper and an extra drizzle of Koroneiki EVOO over everything.
